In a large bowl mix together mince, half the pinenuts, egg, half the garlic, oregano, pepper and tomato paste together in a large bowl. Form into small balls and set aside

In a mixmaster, combine basil, almonds, remaining pinenuts and garlic, olive oil and coconut cream and mix together well. If you eat Parmasen as part of your paleo, add a good 1 – 2 tbsp here

In a large frypan brushed with cooking fat, place meatballs and cook for 1 – 2 minutes on each side. Do not overcook! Place in the oven for 3 minutes. Set aside

Steam sweet potato and mash – serve with meatballs and pesto sauce

BUT WAIT THERE’S MORE

I had some left over meatballs and sauce (tomato sauce from the chicken meatballs the other night and some pesto from the above recipe), so I thought I’d throw together a more traditional paleo meatball recipe for a quick dinner tonight.

Julienne 1/2 large zucchini into each serving bowl

In a large frypan mix together over low heat the remaining tomato sauce and pesto sauce (add about 1/2 cup of water to give it a bit more of a pasta sauce consistency. Mix through the meatballs (chicken or beef) and warm over medium heat for 3 – 4 minutes. Add 1 to 2 large handfuls of spinach, mix together with the sauce and meatballs and then pour over zucchini in your serving bowls

The zucchini will soften with the heat of the sauce and there you go – spaghetti and meatballs!